Carrot Cake
Ingredients
  • 1 cup (70 g) coconut flakes, sweetened
  • 1 cup (110 g) walnuts, chopped
  • ½ cup (90 g) golden raisins
  • 3 cups (425 g) carrots, grated
  • 2 cups + 2 Tablespoons (255 g) whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ¾ teaspoon salt
  • 1 cup (250 ml) canola oil
  • 1½ cup (300 g) sugar
  • 4 large eggs
  • 8 ounces (225 g) cream cheese, at room temp.
  • 1 stick (113 g) unsalted butter, at room temp.
  • ½ pound (225 g) confectioners sugar
  • ½ teaspoon lemon extract
Instructions
  1. Preheat your oven to 350 F. Grease a 9x13 inch baking pan.
  2. Mix coconut, walnuts, raisins and carrots. Set aside.
  3. In a separate bowl mix flour, baking soda, salt and cinnamon. Set aside.
  4. In a stand mixer with paddle attached combine the oil and sugar. Add eggs one at a time. Don't forget to scrape the bowl.
  5. With the mixer on low slowly add the flour mixture. Don't over mix.
  6. Add the carrot mixture to the batter. Combine well.
  7. Transfer batter into the prepared baking dish. Bake for 40 - 50 minutes.
  8. Let cool for applying the frosting.
  9. For the frosting mix cream cheese, lemon extract, and butter until light and fluffy. Slowly add the sugar and beat the frosting until smooth.
  10. Decorate the frosted cake with handmade marzipan carrots.
Notes
Make your own marzipan carrots using about 4 ounces (100 g) marzipan. Use green food coloring for the greens and a mixture of red and yellow for the orange color.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/04/06/happy-easter-and-a-carrot-cake/